Chile Rellenos En Nogada Food

CHILES RELLENOS

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILES EN NOGADA

Steps:

• For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
• For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
• For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA

Steps:

• For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
• Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
• For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
• To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA

Steps:

• Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.
• Mix the veal and pork in a bowl. Add the salt and pepper.
• In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done.
• Remove the meat mixture from the heat and let cool.
• Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.
• Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well.
• Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

CHILES EN NOGADA

Steps:

• For the stuffing:.
• Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes.
• Carefully drain the stuffing and remove the herbs and bay leaves.
• For the chiles:.
• Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles.
• Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size.
• For the sauce:.
• Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain.
• In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon.
• Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.